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The Breakfast Skillet with Roasted Potatoes and Eggs

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The Breakfast Skillet with Roasted Potatoes and Eggs
2 servings

 

[ INGREDIENTS ]

Yukon Gold Potatoes
Extra-Virgin Olive Oil
Salt
Black Pepper
Onion
Garlic
Sweet Smoked Paprika
Diced Tomatoes
Eggs
Chives

 

 

 

[ INSTRUCTIONS ]

  1. Preheat the oven to 475 F or 250 C.
  2. Cut :
    2 Yukon Gold Potatoes;
    into 1/2 inch thick cubes.
  3. Add the potatoes into a large bowl.
  4. Pour :
    Extra-Virgin Olive Oil, to Taste;
    on to the cut potatoes.
  5. Season with :
    Salt, to Taste;
    Black Pepper, to Taste;
    and toss together until well combined.
  6. Place the potatoes on baking tray lined with parchment paper and into a preheated oven.
  7. Bake for 20 minutes or to desired crispness.
  8. While the potatoes are roasting, heat a large fry pan or skillet on medium heat.
  9. Add :
    2 Tablespoon Extra-Virgin Olive Oil;.
  10. Add :
    1/2 Onion, Diced;
    3 Garlic Cloves, Minced;
    and mix with the oil.
  11. Cook for 3 minutes then add :
    1/2 Teaspoon Sweet Smoked Paprika;
    and mix it all together.
  12. Add :
    1 Can ( 15 Ounce ) Diced Tomatoes;.
  13. Season with :
    Salt, to Taste;
    Black Pepper, to Taste;
    and mix it all together.
  14. Lower the fire to a low heat and simmer.
  15. Remove the potatoes from the oven and transfer them to the pan with the tomatoes, mix it all together until well combined.
  16. Crack in :
    3 Eggs;
    and place a lid on the pan.
  17. After 4 minutes remove the lid and cook for an additional 1 - 2 minutes or until the eggs are cooked to your taste.
  18. Remove from the heat, season the eggs with :
    Salt, to Taste;
    Black Pepper, to Taste;.
  19. Garnish with :
    Fresh Chives, to Taste;.
  20. Enjoy.

 

 

 

::: View the original recipe for The Breakfast Skillet with Roasted Potatoes and Eggs at spainonafork.com